Hearty Beef Stock
Andy Anderson !
Like my Hearty Chicken Stock recipe, we used to make this stuff by the gallons at the CIA. This recipe is a combination of the one I learned at the CIA, and a slightly different one I picked up at Cordon Bleu. So, hopefully, this is the best of both worlds.
There are two secrets to a good stock: One is not to rush the process… Two, add the aromatics only in the last hour of the process. So, if you’ve got about six hours with nothing to do, let’s make some beef stock.
4 sprig(s)fresh italian flat-leaf parsley
1 sprig(s)fresh thyme
3bay leaves, dried
2 lbbeef shanks, cut into 1-inch slices
2 lbveal shanks, cut into 1-inch slices
6 oztomato paste
2 mediumonions, chopped
2 mediumcarrots, sliced on the bias
6 qtcold, filtered water
2celery ribs, sliced on the bias
1 tspsalt, table variety
How to Make Hearty Beef Stock
- Chef's Note: If the roasting pan you used to brown the bones contain good fonds. You might want to use two of the cups of water, add them to roasting pan, straddle pan across 2 burners and deglaze by boiling over high heat; stirring and scraping up brown bits, 2 minutes. Add deglazing liquid to stockpot along with other water.
- Chef's Note: Do not rush this process by increasing the heat to assist in the evaporation process. Changing the temperature of the stock will change its flavor, and not in a good way.
- Add the browned aromatics (onions carrots, and celery) to the pot, along with the parsley, thyme, salt, and bay leaves, and continue to simmer for one hour... and one hour only.